Fluffy rollcake

Fluffy rollcake


A pure roll cake with a milky feel made by adding condensed milk to fresh cream.


  • Whole eggs 3 pieces (around 165g)
  • Fine granulated sugar 60g
  • Light flour 45g
  • Milk 25g
  • Unsalted butter 15g
  • Fresh cream 150g
  • Condensed milk 30g


  1. Make cuts in the four corners of the baking pan to make it higher than the baking sheet, and place paper tightly on the roll baking sheet.
  2. Make the roll cake batter. Place the whole eggs that have been brought to room temperature in a bowl, loosen them, add granulated sugar, boil them in water, and beat with a hand mixer at low speed until the temperature reaches about 36 degrees in the summer and 38 to 40 degrees in the winter. When it becomes soft, remove from the hot water bath and whisk at high speed.
  3. Whip the mixture at high speed with a hand mixer until it becomes thick and whitish and the dough falls off the blades of the hand mixer and a toothpick can stand on its own. Then, at low speed, beat in the same areas for about 10 seconds at a time, turning the bowl counterclockwise. While doing so, smooth the texture of the dough for about 1 lap. This will take approximately 8 to 10 minutes.
  4. Add the sifted flour by sifting it again to distribute it evenly, and mix until there are no lumps of flour, turning the bowl counterclockwise about 15 degrees at a time, scooping the dough from the bottom of the bowl.
  5. Once the flour is gone and the mixture is well mixed, put part of the dough in Step 4 into the container of warmed butter and milk and mix together, then add it back into the remaining Step 4 and mix well until the dough becomes glossy.
  6. Pour the batter from step 5 onto the baking sheet prepared in step 1, level the surface using a card, etc., tap the bottom of the baking sheet to remove any large air bubbles, and turn the oven preheated to 200 degrees to 190 degrees. Lower and bake for 12-14 minutes. *For outer rolls, we bake at a higher temperature to prevent the skin from peeling off, but please adjust the temperature to suit your oven.
  7. To tell if it’s done baking, press it lightly with your finger and if it feels elastic, it’s done. When you take it out of the oven, remove it from the mold immediately, remove the paper pattern and let it cool.
  8. Once the dough has cooled down , cut the dough diagonally just at the end of the roll, and use a knife to make a shallow incision so that the dough doesn’t break when rolled.
  9. Turn the length of the fabric to face you. Put fresh cream and condensed milk in a bowl and whisk until the peaks remain.To finish carefully coatwith the cream. Leave about 5mm of space at the end of the roll.
  10. At the beginning of the roll, roll it slightly tightly to create a core, then continue to roll the dough as it rolls. *When rolling the roll cake, use a reusable baking sheet and place a non-slip mat underneath to make it easier to roll.
  11. In this state, let the dough and cream settle in the refrigerator for about an hour.
  12. Trim both ends and cut the rest into 8 equal pieces.